Mambhazha Pradhaman ( Mango Payasam)

Wish you all a very Happy Vishu and a prosperous year ahead!!

MambazhaPradhaman/MangoPayasam, its delicious and mouthwatering delicacy for this Vishu feast. This was the first time I was making it and we loved the taste, even our guests today enjoyed this payasam. Im sure you all will love this and its an exotic treat for Mango lovers. So here is recipe for you all to try..

Ingredients

• Ripe Mangoes 4 (Medium) nos ( cut into medium cubes)
• Mango Pieces 1 cup (cut into small cubes)
• Sago / Sabutana 1/4 cup ( soaked in water for 30 minutes to 1 hour or cooked once)
• Coconut Milk 2 cup (thin one)
• Coconut Milk 1 1/2 cup (thick one)
• Jaggery 500 gm to 700 gm (melted in water)
• Cardamom Powder 1 + 1/4 tsp
• Dry Ginger Powder 1/2 tsp
• Ghee
• Raisins few
• Cashew Nuts few
• Coconut Pieces 1/4 cup 

Method

Take a blender and add mango cubes and make a fine puree and keep it aside. Heat a medium size sauce pan on medium low flame and add 2 tbsp of ghee. Once the ghee melts add chopped mangoes pieces and saute for 2 to 5 minutes. Now add mango puree and saute well for 5 to 8 minutes. Add soaked and drained sago and saute for 2 to 3 minutes. Now add melted and strained jaggery, add ginger powder and cardamom powder mix well. Let the mango pieces and sago cook well in jaggery water. Once the mix became little thick and comes out from edges of the sauce pan add thin coconut milk and keep the flame on low. Let it boil for 2 to 3 minutes. Stir in-between. Now add thick coconut and stir well. Now remove from flame and keep it aside. In a small pan add 1 tbsp of ghee and fry coconut pieces until golden brown, add this into the payasam. Now fry cashew nuts and roast well, add raisins and roast,put off flame and add pinch cardamom powder and mix well, then add this into the payasam and mix well. Serve warm or cold.

NB: Please use very ripe mangoes, then only you get perfect taste else it will be sour in taste. If you want can use mango pulp in tin also. Please take care of the consistency of the payasam, when we finish cooking you will feel its little watery but it will be thicker afterwards because of sago, it sucks water and the payasam will be thicker after sometime. Sabutana is available in small and big once, if you are using small once, you can soak it for 1 hour else soak in 2 hours in water. You want more sweet in the payasam add jaggery accordingly. Enjoy cooking.